Foodie,
Yes, I'm still following this and have decided to not add anything to my batch.
This weekend several people tried my wine and declared it to be semi-sweet. This is without *any* added sugar at all.
It was my understanding that the only way to get sweet wine was to add sugar.

Overall this wine is grapey and yes, I'd say semi-sweet. Very much reminds me of Johnson Estate's "House Red".

If it's semi-sweet and you did not add sugar, then it did not ferment all the way, which could mean a problem with refermentation if it is not filtered, or if it is not consumed before spring, when the weather warms enough for remaining yeast to eat remaining sugar.

But then, it could be so grapey that it seems to taste semi-sweet. These things are not so simple--are they?

This wine now is definitely not sweet at all now that is has sat for a while longer.
When I first bottled it, there was a semi-sweetness to it. Now just a few weeks later it is very clear and dry. The color is not dark red like a merlot, it's a little more "rose'".
All things considered, I am totally satisfied with the outcome. I have given a few bottles to friends and they are saying that they like it a lot. ( I'd do the same...hehehe)
In fact, last weekend I went back to Walkers and bought another 5 gallons of Concord juice and it's bubbling merrily away now.
I used NO chemicals at all this last time...The only additive was a pack of yeast that I bought there. I racked this batch once.